The word ‘biscuit’ is derived from the Old French ‘bescuit’ which means ‘twice-cooked’. ‘Biscuit’ originally described small, flat, flour cakes which were baked twice to ensure their crispness. The term now covers a great variety of confec- tionery, both sweet and savoury.

Home-made biscuits are usually made from a firm dough of fat, flour, sugar and various flavourings which is rolled or cut into small, flat portions and baked until crisp.

In the United States, the biscuit is a soft, small, unsweetened cake, made from leavened dough, which resembles a scone.

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